Also known as Party Potatoes, Funeral Potatoes, or Hashbrown Casserole, our family serves this wonderful side at all holiday gatherings. It is the ultimate comfort food. The creamy, cheesy, velvety, buttery goodness of this dish with it’s crunchy topping makes me literally CRAVE it a few days before Christmas Eve and Easter. It’s delicious and feeds a hungry crowd. You can easily dress up the dish by adding sun-dried tomatoes, chives, bacon, fancy cheese, peppers, and more. We threw in some green onions this time around because it’s what we had around. It’s not the healthiest food, but hey- it’s about portions, people! (right?) Not so sure about the source of this recipe. Dad says it’s so old, it was around when the Dead Sea was sick.
2 lb. bag frozen cubed hash browns (Southern style)
1/2 cup melted butter
1/2 cup chopped white onions
1 can cream of chicken soup
1 pint (16oz) sour cream
10 oz. + shredded sharp cheddar
4 cups corn flakes and another 1/2 cup melted butter
Preheat oven to 350°.
Mix all in a large bowl. Transfer to a casserole dish. Melt butter in a medium sized bowl and toss in corn flakes to coat. Spread buttered corn flakes atop the top potatoes and cover with foil.
Bake covered with foil for 30 minutes, then remove foil and cook for another 15 minutes.
Serve hot and enjoy!